Chicken Pot Pie
Ingredients
Yield: 24 servings
Item Code Description
746746 Pie Shells, 6"
Recipe
Chicken Pot Pie Filling
746754 Pot Pie Lids, 6 ¹/2" x 6 3/4"
206539 GFS® Large Eggs
Water
1 serving
1 ct.
12 oz.
1 ct.
1 ct.
1 tsp.
24 servings
24 ct.
18 lbs.
24 ct.
4 ct.
4 tsp.
Chicken Pot Pie
Comfort food is in big demand these
days, and few dishes are as satisfying
on a cold night as a steaming plate
of homemade chicken pot pie. Our
individual-serving-size pot pies
Preparation Instructions:
Wash hands. Prick the bottom of the pie shells with a fork. In a
preheated 350°F oven, bake the pie shells per package instructions.
Pour the chicken pot pie filling into the precooked pie shells and
place the pot pie lids on top. Crimp the edges tightly to seal. Beat
the eggs with water. Brush the pot pie lids with beaten egg wash.
Place in a preheated 350°F oven and bake for approximately 25
minutes or until golden-brown. CCP: Final internal cooking temperature
must reach a minimum of 165°F, held for a minimum of 15 seconds.
feature a double layer of flaky pastry
crust that encases a hearty filling of
pulled chicken, chunks of potatoes,
onions, mushrooms and vegetables
sauced with roasted chicken gravy.
Chicken Pot Pie Filling
Yield: Approximately 20 – 12-oz. servings
Item Code Description
299405 GFS Unsalted Butter
541117
GFS Diced Red Potatoes
429201 Markon® Red Onions, 1/4"-cut
285196 Markon Mushrooms, 1/8" sliced
119458
GFS Peas and Carrots
286826 Hearthstone® Cooked Pulled Chicken
516309 Hearthstone Roasted Chicken Gravy
513989Trade East® Parsley Flakes
513814Trade East Thyme Leaf
590193Seasoned Pepper
Amount
3 Tbsp.
32 oz.
12 oz.
12 oz.
36 oz.
48 oz.
96 flz.
1
/4 cup
2 tsp.
2 Tbsp.
Preparation Instructions:
Wash hands. Melt the butter in a large stock pot over medium-high
heat. Sauté the diced red potatoes, onions and mushrooms until al
dente. Add the peas, carrots and cooked pulled chicken. Add the
roasted chicken gravy, parsley flakes, thyme leaf and seasoned pepper.
Simmer over medium heat for 20 minutes. Pour into a container,
cover, label, date and refrigerate for later service. CCP: Cold food held
for later service must maintain a maximum internal temperature of 41°F.
Dinnerware: Syracuse China Freestyle Plate
Next Course
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